Stale natto is known to produce often white deposits whose composition was investigated. White deposits were collected from natto made by the pure culture of Bacillus natto. They were dissolved in 0.3 N-HCl, then neutralized with NH₄OH to obtain two kinds of crystals at pH 5.0 and pH 9.2 respectively. The crystal obtained at pH 5.0 was identified as tyrosine by means of paper chromatography, UV light absorption spectrography and elemental analysis. The crystal obtained at pH 9.2 was identified as MgNH₄PO₄·6 H₂O by quantitative chemical analysis. The quantitative proportion between tyrosine and MgNH₄PO₄·6 H₂O was approximately 1: 2.89.

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Plasma lecithin: cholesterol acyltransferase (LCAT) were studied for their activity and fatty acid specificity (an index of the nature of fatty acid esterified)in vitro with the male rat fed glucose or sucrose as a sole source of carbohydrate.
Administration of sucrose for 14 days resulted in the elevation of the triglyceride level and tended to increase phospholipid in plasma. The LCAT activity was decreased by sucrose feeding. It was suggested that the decrease was attributable mainly to the decreased level of the enzymatic activity in plasma, but the effect of the changes of a substrate, lipoproteins, could not be excluded. Fatty acid specificity of LCAT was changed by sucrose feeding: relative formation of the cholesterol oleate was increased. The change was dependent on the change in the properties of the substrate, but not on that of the nature of the enzyme.
In experiment of refeeding commercial pellet, glucose or sucrose diets for 2 days after fasting for 2 days, the activity was not different between rats refed glucose or sucrose. However rats refed these sugars exhibited the lower activity and produced the larger proportion of the oleate ester than those refed a pellet ration. These changes appeared to be attributable to the influences of the diets on the substrate and the enzyme.
There was a correlation between the concentration of triglyceride in plasma and the activity of LCAT, suggesting a probable role of LCAT in the plasma triglyceride metabolism.
These results indicate that the LCAT reaction in rat plasma is influenced in a different manner not only by the difference in the dietary sugars, but also by the difference in the prefeeding habit of plasma donors, feeding or refeeding after fasting.

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The inhibitory effects of the mixed azo-dyes on pepsin activity for casein digestion were studied, using amaranth, new coccine and tartrazine, in the various ratios of the mixture. The results obtained are summarized as follows.
1) Lower pepsin activity was found when higher concentration of the food dyes was used for the experiment, except for extremely low concentration.
2) The highest inhibitory effect on pepsin activity was obtained by new coccine. The inhibitory effect by tartrazine was generally low.
3) In the many cases of high concentration of the food dyes, the inhibitory effects of the mixture of the food dyes on pepsin activity were lower than that of new coccine only, and higher than that of tartrazine only.
4) The most remarkable inhibition on pepsin activity was shown in a mixture of the food dyes which is a ratio of amaranth: new coccine: tartrazine=15: 70: 15.
5) In the mixture of the food dyes of the high ratios in amaranth or tartrazine, the increased inhibitory effect on pepsin activity was not found.

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The hypocholesterolemic effect of cabbage powder and sterols isolated from cabbage in hypercholesterolemic rats was studied. The hypocholesterolemic effect of cabbage sterols was confirmed in liver cholesterol, but did not observed on plasma cholesterol. The cabbage sterols administrated were composed of β-sitostefol (75%) and campesterol (25%). The hypocholesterolemic effect of cabbage powder was comfirmed in liver and plasma cholesterol, but it was considered that the reduction in liver cholesterol was different in the hypocholesterolemic mechanisms from the reduction in plasma cholesterol.
In the rats fed cabbage sterols, the reduction in liver cholesterol was observed on cholesterol ester levels and free cholesterol was the same levels in the rats fed the control diet.

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Applying a centrifugal method, an investigation of the effects of sodium chloride and polyphosphates on the water-holding capacity of various meats was performed using beef, pork, chicken and rabbit meat. Results obtained are as follows:
(1) When various meats were treated with various polyphosphates of 0.3% each in the presence of 2% NaCl, Na₄P₂O₇ and Na5P₃O₁₀ exerted a remarkably favorable effect on the water-holding capacity of various meats.
(2) But, the addition of Na₂H₂P₂O₇ and Na6P₆O₁₈ had almost no effect on the water-holding capacity of various meats.
(3) In various meats with 2% NaCl or a mixture of 2% NaCl and 0.3% Na4P₂O₇, the following series in increasing the water-holding capacity of meat was found:
rabbit meat>chicken>pork>beef.

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α-Olefin sulfonates (AOS) was developed and became available commercially. It had high degree of biodegradability and safety. The authors carried out studies of removal of crude protein in purification of sweet potato starch by AOS, ABS and linear alkylate sulfonates (LAS). It was found that AOS and LAS showed as high removal of crude protein as ABS.

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